Fillet of Galletto Vallespluga with egg (and ham)
- 2 Vallespluga fillets
- 1 egg
- 20gr butter
- (20gr cooked ham)
Beat the fillets carefully to make them thin, season with salt and cover with a sprinkling of flour. Dip them into the beaten egg and place in a pan with the melted butter. Cook over a moderate heat for 5-6 minutes and serve hot. Variation: why not add strips of cooked ham during the last few minutes of cooking.